Preparation

Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9-inch pie dish. Chill until firm, at least 30 minutes.

Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10–15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.